Sautéed Chicken Cutlets with Cherry Port Sauce
  1. In a small saucepan, combine chicken broth and drained cherry juice. Boil over high heat and reduce to 1/2 cup.
  2. In a small bowl, combine the port and dried cherries; reserve. In another small bowl, blend together flour and 1 tablespoon butter to make a smooth paste, reserve.
  3. While broth mixture is reducing, sprinkle salt and pepper on the chicken. In a large sauté pan, melt remaining butter and olive oil over medium heat. Brown sliced cutlets until golden, approx. 3 minutes per side. Remove to a plate and cover with foil.
  4. In the same pan, add the shallot and sauté until soft and translucent, about 1 minute. Add port and cherries; stir to scrape up browned bits on bottom of pan. Bring to a boil and reduce slightly by boiling for approx. 1 minute.
  5. Add reduced broth/cherry juice and lemon juice and boil for another minute. Stir flour/butter paste into the sauce. Cook over medium heat for approx. 2 minutes or until sauce is slightly thickened.
  6. Add can of tart cherries and thyme to pan; stir to combine. Return chicken to pan along with any accumulated juices; warm for one minute.
  7. Serve chicken cutlets over wild or brown rice. Spoon sauce and cherries over cutlets.
Recipe Notes

Recipe and photo courtesy of The National Chicken Council.